Roasted Carrots

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Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 157mg


  • 2 pounds baby carrots, with or without stems (6 cups)
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon fresh thyme or 1/4 tsp. dried thyme


  1. Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme.
  2. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.
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